Spicy BasmatiWild Rice Wraps & Herb Hummus

Such a perfect day! Our picnic was complete with the tasty combo of¬†Spicy BasmatiWild Rice Wraps & Herb Hummus. This hummus tends to disappear faster than a glass of ice-cold water on a hot day. AND that wrap…yum – full of flavour & healthy carbs that will keep you going for days.

Just behind the picnic table is our canvas cabin, which is nestled amongst the Botanie Mountains with a 100ft drop to the Thompson River – couldn’t be more beautiful. It was a blustery day that had me napkin chasing through the field. Glad I could provide the evening’s entertainment.

I find that food actually tastes different outside…like ‘good’ different. ¬†Anyone else? The flavours are more pronounced, which has me eating less (but more than happy to eat more). Or maybe it’s just because my attention span is somewhat short as I can’t wait to explore and take full advantage of my surroundings.

Spicy BasmatiWild Rice Wraps & Herb Hummus
Servings: 4 wraps
Author: thecrimsonsink
Spicy BasmatiWild Rice
  • 1 cup brown basmati & wild rice; or your favourite rice - dried
  • 2 cups water
  • 1 tbsp grape seed oil
  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1&1/2 tsp cumin, ground
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • 1 tsp sea salt
Herb Hummus
  • 2 cups chickpeas, canned or cooked - rinsed
  • 3 tbsp grape seed oil
  • 1&1/2 tbsp tahini
  • 3/4 tsp sea salt
  • 3 tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • 1/4 cup fresh dill, chopped
  • 5 large fresh basil leaves, chopped
  • 3 green onions, chopped - light green & white part only
  • 1 tbsp fresh parsley, chopped *optional
Spicy BasmatiWild Rice
  1. In a pot over medium heat, combine all of the ingredients and stir. Bring to a boil, reduce heat to a simmer, and place the lid on. Allow to cook for 25-30mins or until all the water has been absorbed - add a little more if you feel it's needed. Remove from heat and keep the lid on for 5mins. Remove the lid and stir. Ready to serve or store in an airtight container in the fridge. Good for up to 3days.
Herb Hummus
  1. Combine all ingredients, but the oil into a food processor and blend on high. Slowly drizzle in the oil while blending. Blend until smooth. Use a spatula to scrape into an airtight container. Drizzle a little grape seed oil over the top to prevent hummus from drying out. Place the lid on and store in the fridge until ready to serve. Good for 3-5days.

Recipe Notes

~4 GlutenFree wraps.

~In the wrap...Spicy BasmatiWild Rice, leafy lettuce, green onions, avocado, black beans, corn and FireRoasted Salsa.

~Use a piece of parchment paper help 'wrap' the wrap and keep everything in place. Once wrapped, cut in half and slowly peel parchment paper away as you eat.

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